One summer when MP and I were home exchanging in France near Toulouse, he fell in love with the French classic summer fruit dessert, Clafoutis. That particular summer in southwestern France, he ordered the laid-back rich dense baked custard poured over sweet red cherries. The pudding-like batter bakes around the fruit in golden brown crevices making it a cozy, relaxed dessert freely given over to any peak-of-the-season fresh fruit.

Food and Wine’s Ode to Paris piece grabbed my attention when MP brought home a carton of huge dark cherries to pit and polish off. “Bucking tradition” the pastry chef included almond flour, adding texture to the homespun beauty. We certainly enjoyed Belinda Leong’s version, but our memory was a less sweet style.

Because the batter is eggy and creamy little flour is called for; which in my mind is one of the easiest sweets to make gluten-free. I simply made a few swaps including almond flour or meal and gluten free flour. My fruit of choice for the thinner, less sweet and gluten-free dessert was—you know it—glorious rich biblical figs.

“There are treasures to carry away in this land, which has not found a spokesman worthy of the riches it offers.”

We dine at home almost exclusively; that means we are certain of what we are eating and that means whole food. For the better part of six years, MP and I have been eating healthy homemade plant-based food, including oodles of the usual fresh veggie fruity suspects—high-quality beans, legumes, grains, nuts, etc.

January belongs to the Daniel Fast and as winter turns into spring and summer more poultry, fish, and wild game finds a place at the table.

Most recently, we struck a deal with Whole30; I boarded that train hesitantly, fearing the big fat fatty dragon. It nevertheless focusses on whole foods as well, while shunning the aforementioned bean, legume, grain approach.

Dude's Pizza

Neither of us can imagine living without homemade pizza, pasta, or whole grain bread stacked with avocado, tomatoes, and pink peppercorns; but I embraced simple menu planning and will continue adopting bits and pieces as we reset the foodstuffs button from time to time. Take o’so delicious eggs; the incredible edible egg.

Having said all that, quite a few times a week, especially in the summer time, a hefty blossoming platter graces our table accompanied by two plates, napkins, and go-girl green tongs.

For the reason that no two platters appear ever again, there is no recipe per se; by planning ahead, platter dinners are a great deal like creating a flower bouquet; banquet style.

Without rules, there are a few; homemade salad dressings, vinaigrettes, condiments, and sauces guild your bounty. Learn the basics; shaking up a batch becomes second nature without all the pricey funny tasting bottled varieties hogging up your refrigerator shelves.

Secure the freshest and most seasonal salad ingredients, proteins, grains, cheeses, etc. and plan to ‘beef’ it up with delicious items you formerly considered ‘side’ dishes (without the dishes). Depending on which food plan nourishes your heart and body, use those foods accordingly.

Here is the process as I delve into the crisper drawer—

Choose a white platter; it is your canvas.

Pick a leafy green, arugula, spinach, or mixed baby lettuces. I have decided 2-3 ounces per person is ideal.

Make a dressing that is compatible with your greens and vegetables. For instance, Balsamic vinaigrette is loved by spinach or arugula especially if you’ve got Italian inspired sides like Caprese happening. Everyone’s pet Cilantro Lime or Ranch pair well with sturdier greens and Mexican styled platters. Lemon Vinaigrette is always safe.

Then carefully consider which clusters need more dressing; raw ones of course. Although, roasted Brussels sprouts, peppers, asparagus, squashes, potatoes, yams or other vegetables may have come dressed from the oven or grill on their own.